Yeah, I get it. Weekend’s over. But what if I told you the fun doesn’t have to end on Sunday? What if you had legitimately meaty burgers to look forward to at dinner tomorrow night? My intention was to share this recipe on Tuesday, in keeping with my new Tuesday/Thursday/Saturday posting schedule. But given the amount of interest you expressed in my teaser post on Instagram a couple of days ago, I felt like keeping this recipe from you any longer would be a sin. A couple years back, I recall sharing a video on Facebook about a certain plant burger that “bleeds” beet juice. Naturally, it garnered a fair…
Get ready for your taste buds to EXPLODE! These Mediterranean-inspired veggie burgers are bursting with flavour from umami-rich sun-dried tomatoes and fresh herbs, and are packed with complete protein from chickpeas, quinoa, tahini, and sunflower seeds. The cashew tzatziki sauce takes them over the top into OMG territory. They are delicious on artisan burger buns, ciabatta buns, or even lettuce leaves! Whenever I set out to create a veggie burger recipe, I have a strict set of criteria that said burgers must meet: They must be packed with protein. They must be ultra-flavourful. They must satisfy both vegans and omnivores.